Corn Salsa

8
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Recipe source: Bon Appetit (August 2009) Makes 4 cups"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (110.3 g)
  • Calories 122.5
  • Total Fat - 7.7 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 21.7 mg
  • Total Carbohydrate - 14 g
  • Dietary Fiber - 2.2 g
  • Sugars - 4.9 g
  • Protein - 2.3 g
  • Calcium - 13.2 mg
  • Iron - 0.8 mg
  • Vitamin C - 47 mg
  • Thiamin - 0.1 mg

Step 1

Prepare a barbecue to high heat.

Step 2

Brush bell peppers, corn and green onions with olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown (about 5 minutes for the green onions and 10-15 minutes for the other vegetables). Cool slightly. Cut bell peppers and green onions into 1/2 inch pieces. Cut corn off the cobs.

Step 3

In a skillet over medium high heat heat 2 tablespoons oil. Add garlic and cumin; saute until garlic begins to sizzle (30 seconds). Pour into a large bowl; mix in lime juice and hot sauce. Stir in vegetables. season to taste with salt and pepper. Cool completely. Stir in cilantro.

Tips & Variations


No special items needed.

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